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dc.coverage.spatialManilaen
dc.date.accessioned2018-07-06T07:00:33Z
dc.date.available2018-07-06T07:00:33Z
dc.date.issued2018-03-03
dc.identifier.citationRaising awareness on sustainable seafood. (2018, March 3). Philippine Daily Inquirer, p. B2-3.en
dc.identifier.urihttp://hdl.handle.net/20.500.12174/728
dc.language.isoenen
dc.publisherPhilippine Daily Inquirer, Inc.en
dc.subjectSeafooden
dc.subjectFishery productsen
dc.subjectSustainabilityen
dc.subjectSustainable fishingen
dc.subjectShrimpsen
dc.subjectRecipesen
dc.titleRaising awareness on sustainable seafooden
dc.typenewspaperArticleen
dc.citation.journalTitlePhilippine Daily Inquireren
dc.citation.spageB2-3en
local.seafdecaqd.controlnumberPD20180303_B23en
local.seafdecaqd.extract“With our brand’s well-established corporate responsibility (‘Spirit to Preserve’), we feel the need to provide not just high-quality dishes but also responsibly sourced [products] that should result in more years of great food and satisfied seafood cravings,” explained Marriott Executive Chef Meik Brammer.en
local.subject.personalNameBrammer, Meik
local.subject.corporateNameMarriott Hotel Manilaen
local.subject.corporateNameWorld Wide Fund for Natureen


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